Look! What’s that? Squint hard enough out of your window and you’ll notice the first rays of summer sunshine peeping through the clouds. And in true Great British fashion, you won’t have to squint much harder to see all manner of people in the garden, in shorts and little else, dusting off the barbecue. No need to dust off any old recipes today, though, as we’ve teamed up with Flogas Gaslight – a BBQ gas bottle supplier – to serve you up these; our 10 IDEAL BBQ recipes to try this summer.
PORTOBELLO MUSHROOM BURGERS
These make for a great veggie option, and they are just as satisfying as a beef version.
- ¼ cup of olive oil and 3 tablespoons of olive oil divided
- 6 tablespoons of balsamic vinegar, divided into 2 and 4 accordingly
- 4 sliced red onions (cut ¼ inch thick)
- 1 tablespoon minced garlic
- ½ teaspoon dried basil
- 4 portobello mushroom caps
- 1 tablespoon honey
- 4 brioche buns
- 4 lettuce leaves
- 3 salad tomatoes
- 4 ounces fresh mozzarella cheese cut into rough slices
METHOD Combine a cup of oil, two tablespoons of vinegar and red onion slices in a plastic bag and seal. Allow to marinate for 30 minutes. In a small bowl, combine the garlic, basil and remaining oil, and brush the mixture over the mushrooms. Set these aside and add the remaining vinegar and honey into a small saucepan over a low heat, allowing it to cook until thickened. In the meantime, drain the marinade from the onions and coat a grill rack with a non-stick cooking spray, meanwhile heating up the BBQ. Grill the mushrooms and onions for 10-12 minutes or until tender, turning frequently. Serve in brioche buns with lettuce, tomato and mozzarella, drizzling the left-over honey and balsamic sauce.
SOY SAUCE & GINGER BABY BACK RIBS
Enjoy this Asian fusion recipe for an intense flavour hit!
- 4 racks of baby back ribs
- 6 cloves of garlic
- 1 piece of fresh ginger peeled and chopped coarsely
- 1 tablespoon sugar
- 1 tablespoon sea salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
FOR THE SAUCE
- 4 teaspoons sea salt
- 2 teaspoons white pepper
- 4 limes halved
METHOD Prepare the ribs, removing the membrane if necessary. If you are using a large rack of ribs, cut in half. Place flat in a Pyrex baking dish. Use a pestle and mortar, or food processor, to ground down the garlic, ginger, sugar, salt and black pepper. Slowly add the honey, soy and fish sauce to the mixture, then spread on both sides of the ribs. Cover and place in the fridge, allowing them to marinate for two to four hours. Prepare the dipping sauce by mixing 4 teaspoons of salt, and 4 teaspoons of white pepper with the juice of the limes. Ensure the grill grate is clean and heat up the BBQ, then place the ribs bone side down for 8-12 minutes per side — cook until golden brown (this may require a little longer if you are using large ribs). When cooked through, the meat will have shrunk back from the ends of the bones by around ¼ inch.
A healthy(ish) BBQ meal choice, these skewers can be seasoned to your taste preferences and served up with a fresh side salad!
- 1 ½ lbs of jumbo shrimps (with heads removed)
- 3 tablespoons fresh lime juice and 1 large whole lime
- 3 teaspoons sea salt
- 3 teaspoons freshly ground white pepper
- Metal skewers
METHOD First, rinse the shrimp under cold water, drain and gently pat dry. Place the shrimp into a Pyrex dish and cover with the 3 tablespoons of lime juice, adding a teaspoon each of salt and white pepper, mixing to coat. Cure at room temperature for just 10 minutes. In a separate bowl, mix sea salt and white pepper with the juiced single lime. Heat the BBQ and brush the grate with oil. Place the shrimp onto the grate and grill, turning until the meat is just pink. This should take about 2 minutes on each side. Use tongs to remove from the grill and place onto the skewers. Drizzle the sauce over and enjoy.
LEMON AND LIME CHICKEN BREAST
A true taste of summer, this. Perfect with a batch of sweet potato, we think.
- 6 boneless chicken breasts
- ½ cup brown sugar
- ¼ cup cider vinegar
- 3 tablespoons each lemon juice and lime juice
- 3 tablespoons Dijon mustard
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
METHOD Place the chicken into a resealable plastic bag and combine the ingredients. Allow the mixture to marinate overnight. If there’s any marinade left over, use it for a salad dressing. On a preheated BBQ, grill the chicken at a medium heat for 15-18 minutes, turning once and ensuring that the juices run clear before serving.
BBQ TURKEY BURGERS
A turkey isn’t just for Christmas…
- 1/4 cup mayonnaise
- 2 tablespoons minced fresh basil (divided)
- 1/4 cup milk
- 2 tablespoons finely chopped onion
- 1 tablespoon dry bread crumbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 ounces ground turkey
- 4 hamburger buns, split
- 4 lettuce leaves
- 1 large tomato, sliced
METHOD Use a bowl to combine mayonnaise and a tablespoon of basil. Cover and place into a fridge until serving. Apply non-stick cooking spray to your grate and preheat the grill. In another bowl, mix milk, onion, salt, bread crumbs, salt, pepper and the rest of the basil. Add the turkey and mix well, then mould the mixture into patties, placing onto the grill over an indirect medium heat. Grill for 5 to 6 minutes on each side, serving when the meat is no longer pink. Serve on buns with lettuce, tomato and basil mayo.
Make no mi-steak, this simple and delicious recipe with have guests cooing.
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons sesame seeds
- 2 teaspoons onion powder
- 2 teaspoons lemon juice
- 1/4 teaspoon ground ginger
- 4 T-bone steaks (about 1-inch thick)
METHOD Add the first seven ingredients into a resealable plastic bag and mix well. Place the steaks into the bag and coat with the mixture, seal and allow to marinate for 4 hours. Drain and discard the left-over marinade. On a preheated grate, cook the steaks on a medium heat for 4ish minutes each side, for medium rare, or longer depending on preference.
HALOUMI GYROS AND TZATZIKI
Another veggie option here, the popular Greek cheese is excellent on the barbie. GYROS
- 200g haloumi cheese
- 2 pieces pitta bread
- 1 tomato
- 2 cups rocket
- 1 baby brown onion
- 1 cup Greek yoghurt
- 1 teaspoon minced garlic
- Lemon juice
- Lemon zest
- 2 tablespoons olive oil
- Pinch of salt/ black pepper
- 1 cucumber, seedless, peeled and shredded.
METHOD Prepare the tzatziki by combining all of the ingredients in a bowl and mix well until combined. Season to your taste preferences. Cut the tomato in half and slice finely, doing the same with the onion, then place both to one side. Cut the haloumi into centimetre thick slices, placing onto the BBQ at a medium heat. Cook for 2 minutes each side or until browned, then place the pittas onto the grate to warm gently for 30 seconds each side. Assemble the gyros with the haloumi and the tzatziki, adding the onion and tomato to garnish.
BARBECUED BANANA SPLIT
BBQ’s are not just for savoury dishes, so why not succumb to your sweet tooth and give this charcoaled banana split a go?
- 4 bananas
- 20 giant milk chocolate buttons
- 8 pieces salted caramel fudge
- Vanilla ice cream, to serve
- Whipping cream, to serve
- 4 glacé cherries, to serve
- 2 tablespoon chopped mixed nuts, toasted
METHOD With the skin on, make a slit in the bananas from top to bottom. Place chocolate buttons and fudge in the gap, then wrap the bananas in foil. Ensure that the cut stays facing upwards, and place onto a preheated, low heat grate. Cook for 20-25 minutes, allowing the chocolate and fudge to melt. Allow to cool then remove from the foil, topping with a scoop of ice cream, whipped cream, cherry and toasted nuts.
BARBECUED FIGS WIITH HONEY AND CINNAMON
Another sweet treat, but great for the health conscious too — with only 112 calories per serving.
- 8 ripe figs, stems removed
- 3 tbsp clear honey
- 15g (½oz) salted butter, diced
- Ground cinnamon, to sprinkle
- Pistachio nuts, roughly chopped, to serve
- Ice cream or cream, to serve (optional – calorie count obviously affected)
METHOD Make a deep cross in each fig using a knife, stopping just before the base. Squeeze the base to make the figs open up (similar to a flower-shape). Place into a heatproof dish or foil tray and drizzle with honey. Add drops of butter and a sprinkle of cinnamon. Place the dish or tray, away from direct heat, onto the barbecue and close the lid. Allow to cook for 8-10 minutes, or until the fruit has softened. After cooling, scatter the nuts and serve.
CITRUS SALMON AND ZEZTY SALSA
Fish and citrus are the ultimate summer combination. Try this one out…. SALMON
- 1/2 cup raspberry vinegar
- 1/4 cup soy sauce
- 2 tablespoons ground fresh coriander
- 2 tablespoons minced fresh ginger
- 1 tablespoon olive oil
- 1/2 teaspoon hot pepper sauce
- 1/8 teaspoon pepper
- 4 salmon fillets (6 ounces each)
- 3/4 cup pink grapefruit segments, cut into bite-size pieces
- 1/2 cup orange segments, cut into bite-size pieces
- 1 tablespoon raspberry vinegar
- 1 tablespoon honey
- 1 teaspoon ground fresh coriander
- 1 teaspoon minced fresh ginger root
- 1/8 teaspoon hot pepper sauce
METHOD Mix the first 7 ingredients together in a resealable plastic bag and refrigerate for 3 hours. In a small bowl, combine all of the salsa ingredients and mix well, then cover and keep cool until serving. Drain the marinade and coat your BBQ grate with non-stick cooking spray. Preheat and place the salmon skin side down on to the grill, cooking while covered at a medium heat for 15-20 minutes until a flaky texture is achieved.